Is there anything better than a hot bowl of chili on a cold day? Here’s a favorite recipe from the archives that I recently remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, bell pepper, garlic and loads of spices, this chili terrific with shredded turkey meat (especially the dark meat!)
You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.
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